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The influence of refrigeration and canning on the nutritive value of fish
Bramsnaes, F. (1962). The influence of refrigeration and canning on the nutritive value of fish, in: Heen, E. et al. Fish in nutrition. pp. 153-160
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp., more

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    Marine

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  • Bramsnaes, F.

Abstract
    Consumption of canned or frozen fish in nutritionally depressed areas, though small today, seems likely to increase as nutritional significance of these products is recognized. The author reviews studies on nutritional influences of chilling, freezing and canning. In most cases, he also deals with acceptability of products from these processes. In addition, the nutritional prospects for fish offal are discussed. He finds that the nutritive value of chilled fish does not change significantly, but the degree of acceptability does. The author touches on the need for lower-keeping temperatures once fish is landed, particularly for those areas where fresh fish is unknown only a few miles inland. In spite of the boom in frozen products since World War II, few data are found on nutritional changes due to freezing. The known (and generally slight) nutritional losses are reviewed. The author discusses organoleptic changes occurring during freezing and storage that affect acceptability. He mentions studies on protein denaturization, desiccation, rancidity, "black spot" and chemical changes. The author reviews the basic experimental results showing that canned products are satisfactory from a nutrition point of view, discusses protein loss (in precooking, diffusion into liquid and heat damage), vitamin retention, and methods to avoid nutritional losses. Mention is made of protein and vitamin content of fish bones and viscera, the recent development of fish-meal plants on board ship, and prospects for reducing nutritional wastage by inexpensive methods of making fish meal.

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